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12/31/11

Slow Cooker Minestroni Soup



I made this in my 6.5 quart crock pot.  If your looking for a delicious way to get your vegetables in - this is it!

Ingredients:
1/2 cup chopped fresh pasrsley
1 1/3 cups chopped celery
1/2 cup chopped onion
1 1/4 cup chopped carrot
1 chopped potato (I like to leave the skin on)
1 chopped small sweet potato
1 cup chopped tomato (I prefer the Pomi brand in the red carton).
2 cups of chopped green beans
2 quartered and chopped chopped zuchinis
1 cup frozen peas
1 Tablespoon of chopped garlic
3 Tablespoon
1 teaspoon of basil
1 teaspoon of thyme
1 teaspoon of sage
1/2 teaspoon pepper

Water: Approx 6 cups of water (the water level should just cover the top of the vegetables)

Slow Cooker Directions: Cook on low for 8+ hours until vegetables are tender. Once the veggies are tender, remove 4 cups of the vegetables and process them with a immersion blender or food processor and then return the processed pureed vegetables to the soup. This gives texture to the soup and thickens it without adding extra starch or fat. Finish the soup by turning the crock pot off letting the soup cool slightly and mixing in 3/4 cup of grated parmesan cheese. You will need to add additional salt to taste.

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Copyright 2012 healthycrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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